4 5 1/2-ounce salmon fillets (can substitute king salmon for Pacific salmon) – skin removed
1/4 cup vegetable oil
Salt to taste
Pepper to taste
Pickled Ginger – see recipe, garnish
Dried seaweed – garnish
Soy-Wasabi Sauce – see recipe
Lightly brush salmon with oil and season with salt and pepper.
Cook on hot grill until done, 5 to 8 minutes on each side, depending on thickness of fillet.
To serve, pour a layer of Soy-Wasabi Sauce on plate, then place salmon on top of sauce.
Garnish with Pickled Ginger or dried seaweed.
Serving Ideas : Serve with rice and fresh steamed vegetables, such as artichoke, green beans, asparagus, summer squash, or red bell peppers.